Stir Fried Eggplant + Beans And Celery

Serves 4 (or6 as a side) | Prep Time: 15 minutes | Cook Time: 10 minutes

I don’t cook eggplant much, mostly because my household doesn’t endear it. Have you ever tried soaking prior to cooking? Soaking not only removes some of the natural bitterness, but also prevents the absorption of excess oil, resulting in better taste and texture. Goes great with some steams black rice.

Ingredients

1 ½- 2 pounds eggplant; sliced lengthwise into thin strips
4 stalks celery, cut on an angle about ¼-inch thick
½ pound long beans, cut into 2-inch pieces (sub green or yellow wax)
1-2 cloves garlic, minced
1 tablespoon oyster sauce (optional)
2 tablespoons tamari or coconut aminos
Pinch of red chili flakes (optional)(I had some amazing chile morita on hand)
Handful of fresh basil leaves (optional)

Chef Tips

Look beyond the globe eggplant. I like the smaller ones from farmers markets as they are the freshest and usually show up in cooler forms than generic ones at the supermarket.

Preparation

Step 1

Soak the eggplant in about 2-inches of salted water for 10 minutes. Prepare the rest of your veggies while the eggplant is soaking. Ensure you have all the ingredients by your cooking vessel ready prior to cooking

Step2

Drain the eggplant completely. No need to dry it completely. Heat a wok or large skilled over high heat. Add 2-3 tablespoons avocado oil and saute the eggplant until golden brown; stirring occasionally. Remove from the heat. You’ll notice the eggplant won’t absorb all the oil.

Step 3

Add in the beans and celery. Stif fry for 4-5 minutes or until the beans are just starting to wrinkle. Add in the garlic and cook for another 30 seconds. Add the eggplant back in and season with the oyster sauce and tamari. Taste for season. Off the heat add the basil if using and eat immediately.